The Perfect or low-temperature egg recipe

Introduction



The perfect egg was born from the mastery of low-temperature cooking, popularized by French chefs in the late 20th century. This gentle cooking allows the whites to remain delicate and the yolk creamy and flowing—creating a texture impossible to achieve with conventional cooking.

MIBE illustrations – crime scene egg Popular around 2020, though I’m not particularly fond of the trend.

Using extra-fresh eggs at room temperature is essential. The whites are more even and give a clean result.

A thermometer is mandatory. Even a 1°C difference radically changes the texture. At 63°C, the whites are still wobbly; at 66°C, the yolk is firmer.

According to Bernard Loiseau, patience is the key to the perfect egg: never rush the cooking, time is your ally.

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The Recipe



METHOD 1: Stovetop.
Use a kitchen thermometer.
Stabilize the cooking water at 64–65°C.
Gently place the whole egg (shell intact) into the water.
Maintain the temperature for 65 minutes.

METHOD 2: Oven.
Fill a heatproof dish or oven-safe pan with water.
Let the eggs sit at room temperature for 30 minutes.
Preheat the oven to 67°C (convection) and let the water warm for 30 minutes.
Carefully add the eggs to the water, close the oven, and lower the temperature to 64°C.
Cook for 65 minutes.

Peeling the eggs:
Remove with a slotted spoon, tap gently with the back of a small spoon to crack the shell slightly. Immerse in a small bowl of cold water and peel while submerged (to avoid pressing directly on the fragile whites).

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Additional Tips



For better shape retention, you can plunge the cooked egg into an ice water bath, then reheat for 2 minutes at 60°C before serving.

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Tasty Wall Art

Do you love culinary art and want to have these recipes in your kitchen? Visit MIBEARTSHOP.COM to order the poster "The Egg as King" and discover other unique creations.

After noticing among my friends and family that many people cook approximately, when just a little precision and minimal effort can lead to excellent results, and being passionate about cooking, I created cuisinerlesoeufs.fr to share my recipes with you.
"The Egg as King" is a (bad) pun on the "spoiled child," both to honor it and because the egg is fragile and precious, yet always at the center of everything (!).
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